Vampire-free zone

Who could resist two strings of plump fresh garlic from the back of a hawker's van for five euros?

Only one thing to do. Make skordalia. Pungent and spectacularly anti-social unless shared.

Skordalia with Potato

INGREDIENTS

7-8 garlic cloves
1 pound of potatoes
1 cup olive oil
Red wine vinegar (or lemon juice)
Salt

DIRECTIONS

1. Peel the potatoes cut in cubes and boil in water until soft.
2. Once boiled, strain and mix with a hand mixer until smooth.
3. In a food processor process the garlic cloves with a bit of salt until it is a paste.
4. Add ½ of the olive oil in the food processor and continue mixing.
5. Add the garlic paste to the potato and mix with a wooden spoon.
6. Add the rest of the olive oil gradually, 1 tablespoon at a time, mixing until oil is absorbed.
7. Add a bit of red wine vinegar for taste, mix well.

Skordalia with Bread

Follow the same recipe but instead of using potatoes, use 10 ounces of stale bread (without the crust) soaked in water and vinegar. Squeeze well and then mix and work the mixture with the garlic paste with a fork or with your hands until it is well combined. Than add the olive oil gradually.

Skordalia with Walnuts

INGREDIENTS

4-5 garlic cloves
2 ½ ounces of walnuts
1 large slice stale bread
¾ cup olive oil
Red wine vinegar (or lemon juice)
Salt

DIRECTIONS

1.  Grind the walnuts.
2.  In a food processor process the garlic cloves with a bit of salt until it is a paste.
3.  Add the walnuts to the garlic paste and mix well.
4.  Soak the bread (without the crust in water and vinegar) and then squeeze well.
5.  Mix the bread with the walnuts and garlic mixture. Mix until smooth.
6.  Add olive oil gradually until olive oil is absorbed.
7.  Add a bit of red wine vinegar for taste.

From here.

And the traditional method: